Pickled Vegetables and Romaine Salad

2 cups cider vinegar

1 cup sugar

2 tablespoons kosher salt

10 garlic cloves

2 cups bite-sized cauliflower florets, about 1/4 medium head

4 mini cucumbers, cut into 1/4-inch thick slices

3 carrots, thinly sliced

1 large shallot, thinly sliced

2 romaine hearts, sliced, about 10 cups

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1. Combine the cider vinegar, sugar, kosher salt and garlic cloves in a medium saucepan. Bring to a boil over high heat and cook 2 minutes. Combine the cauliflower, cucumbers, carrots and shallot in a large bowl and pour the vinegar mixture over, let cool 10 minutes then cover and refrigerate 1 hour.
2. Drain the vegetables and discard garlic cloves.
3. Combine the pickled vegetables and romaine in a bowl. Combine the extra virgin olive oil, balsamic vinegar, salt and pepper in a separate bowl; pour over romaine mixture and toss well. Serve immediately.